If you’ve never tried Mexican Espagueti Verde, you’re in for a treat! This creamy, flavorful pasta is coated in a rich, silky green sauce made from roasted poblano peppers, Mexican crema, and fresh herbs. It’s a staple at family gatherings, potlucks, and even weeknight dinners when you’re craving something comforting yet unique. The best part? It’s incredibly easy to make and pairs beautifully with grilled meats or a simple salad. Get ready to add this dish to your favorites!
Table of Contents
Why You’ll Love This Mexican Espagueti Verde
- Incredibly Creamy & Flavorful – The combination of roasted poblanos and crema creates a luxuriously smooth sauce with a touch of smokiness.
- Easy to Make – You only need a handful of simple ingredients, and the whole dish comes together in just 30 minutes!
- Customizable Heat Level – Poblanos are mild, but if you love a spicy kick, you can easily add serrano or jalapeño peppers.
- Perfect for Any Occasion – Whether it’s a family dinner or a potluck gathering, this dish is always a hit.
- Pairs Well with Everything – Serve it alongside grilled chicken, steak, or even as a standalone dish topped with cheese.
Ingredients You’ll Need
Essential Ingredients
To make authentic Espagueti Verde, you’ll need these key ingredients:
- Spaghetti – The classic pasta choice, but you can use fettuccine or linguine if you prefer.
- Poblano Peppers – The heart of the dish! Roasted poblanos add a mild smokiness and vibrant green color.
- Mexican Crema – Adds richness and creaminess to the sauce. You can substitute with sour cream if needed.
- Cilantro – Brings a fresh, herby flavor that enhances the sauce.
- Garlic & Onion – Essential aromatics that add depth to the sauce.
- Butter – Helps create a silky smooth consistency when blended with the sauce.
- Chicken or Vegetable Bouillon – Boosts the savory depth of flavor.
- Milk – Helps thin out the sauce for the perfect consistency.
- Cheese (Optional) – Queso fresco or cotija sprinkled on top adds a delicious salty finish.
Note: You can find the printable recipe with exact measurements below.
Now that we’ve got our ingredients ready, let’s dive into the step-by-step process to make this creamy, dreamy Mexican Espagueti Verde!
Variations and Substitutions
Dairy-Free Options
Want to enjoy Espagueti Verde without dairy? No problem! Swap Mexican crema for unsweetened coconut cream or a dairy-free sour cream alternative. Instead of butter, use olive oil for a smooth texture. If you love cheese, opt for dairy-free queso fresco or nutritional yeast for a subtle cheesy flavor.
Gluten-Free Alternatives
Making this dish gluten-free is easy! Simply replace regular spaghetti with gluten-free pasta made from rice, corn, or quinoa. Many brands now offer high-quality gluten-free spaghetti that holds up well in creamy sauces. Also, double-check that your bouillon or broth is gluten-free, as some brands contain hidden gluten.
Adding More Spice
If you love a spicy kick, there are plenty of ways to amp up the heat! Add a chopped serrano or jalapeño pepper when blending the sauce. You can also mix in a dash of cayenne pepper or chili flakes for extra warmth. For a smoky depth, try adding chipotle in adobo sauce.
How to Make Mexican Espagueti Verde
Step-by-Step Guide to Making Espagueti Verde
1. Roast and Prepare the Poblano Peppers
To get that signature smoky flavor, roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Transfer them to a covered bowl for 10 minutes to steam, making the skin easier to peel. Once cooled, remove the skin, seeds, and stems, then set them aside.
2. Cook the Spaghetti Perfectly
Bring a large pot of salted water to a rolling boil, then add the spaghetti. Cook according to the package instructions until al dente (usually around 8–10 minutes). Drain and toss with a little butter or oil to prevent sticking. Set aside while you prepare the creamy green sauce.
3. Blend the Creamy Green Sauce
In a blender, combine the roasted poblano peppers, Mexican crema, milk, cilantro, garlic, onion, bouillon, and melted butter. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add a splash of milk until you reach the desired consistency. Taste and adjust seasoning as needed.
4. Combine Pasta and Sauce
In a large pan over medium heat, pour in the blended green sauce and let it warm up for about 2 minutes, stirring occasionally. Add the cooked spaghetti and toss it well, ensuring the noodles are fully coated in the creamy sauce. Let it cook for another minute to absorb the flavors.
5. Simmer and Serve
Let the pasta simmer for a minute on low heat, stirring gently. Once the sauce thickens slightly and clings to the spaghetti, it’s ready to serve. Top with crumbled queso fresco or cotija cheese, and garnish with fresh cilantro for extra flavor. Serve immediately and enjoy!
Alternative Cooking Methods
Oven Roasting the Peppers
If you don’t have an open flame, roast the poblano peppers in the oven. Place them on a baking sheet under the broiler on high for 5–7 minutes, turning occasionally until all sides are charred. Transfer to a covered bowl to steam, then peel off the skin and remove the seeds before using.
Using a Blender vs. Food Processor
For the smoothest sauce, a high-speed blender is the best choice, ensuring a creamy, velvety texture. If using a food processor, blend in small batches, scraping down the sides to get an even consistency. If the sauce seems too thick, add more milk to help everything blend smoothly.
Helpful Tips and Tricks
How to Achieve the Perfect Creamy Texture
For a silky smooth sauce, use a high-speed blender to fully break down the poblanos and crema. If the sauce is too thick, add a splash of warm milk until it reaches the right consistency. For an extra luscious texture, stir in a little cream cheese or a tablespoon of butter at the end. Avoid overcooking the pasta in the sauce, as it can absorb too much liquid and dry out.
Adjusting Spice Levels to Your Taste
Espagueti Verde is naturally mild, but you can easily adjust the heat level! For a spicier kick, blend in a chopped serrano or jalapeño with the sauce. Prefer a smoky depth? Add a bit of chipotle in adobo sauce. If you want a very mild version, remove all seeds from the poblanos before blending, as they hold most of the spice.
Common Mistakes to Avoid
- Not roasting the poblanos enough – The deeper the char, the richer the flavor. Make sure they’re fully blackened before peeling.
- Skipping the steaming step – After roasting, let the poblanos steam covered for easy peeling.
- Overcooking the pasta – Cook until just al dente, since it will absorb sauce when combined.
- Forgetting to taste and adjust – Every poblano varies slightly in flavor, so taste your sauce and tweak seasonings before serving.
How to Serve
What to Serve with Mexican Espagueti Verde
This creamy, flavorful dish pairs wonderfully with a variety of sides. A light and refreshing salad is the perfect contrast to the richness of the pasta. Try serving it with Broccoli Cauliflower Salad for a crunchy, fresh balance. For a hearty meal, serve alongside grilled chicken, steak, or even crispy fried fish. Warm, buttered bolillo bread also makes a delicious side to soak up any extra sauce!
Serving Ideas & Tips
To elevate the presentation, garnish with crumbled queso fresco, extra chopped cilantro, and a drizzle of Mexican crema. For added texture, sprinkle toasted pumpkin seeds or crispy bacon bits on top. Want more protein? Stir in shredded rotisserie chicken or sautéed shrimp before serving. Espagueti Verde is best enjoyed fresh but reheats beautifully for next-day meals!
Nutrition Facts & Health Benefits
Caloric Breakdown and Key Nutrients
Espagueti Verde is a rich and satisfying dish, providing a balance of carbohydrates, healthy fats, and protein. Below is an approximate nutritional breakdown per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 420 kcal | Based on a standard serving |
| Protein | 12g | From pasta, cheese, and crema |
| Carbohydrates | 50g | Mostly from spaghetti |
| Fat | 18g | From crema, butter, and cheese |
| Fiber | 4g | From poblanos and cilantro |
| Vitamin C | 25% DV | Poblanos provide an immune boost |
| Calcium | 15% DV | From crema and cheese |
Is Espagueti Verde a Healthy Meal?
This dish is moderately healthy and provides essential vitamins, fiber, and protein. Poblanos are packed with antioxidants and vitamin C, supporting a healthy immune system. However, the crema and cheese contribute to higher fat and calorie content. If you’re looking for a lighter version, there are easy modifications to make this meal healthier without sacrificing flavor!
How to Make It Lighter
To lighten up Espagueti Verde, swap Mexican crema for Greek yogurt or a low-fat sour cream alternative. Use whole wheat or gluten-free pasta for extra fiber. Instead of butter, try olive oil for a heart-healthy fat alternative. Reducing the cheese or using a sprinkle of nutritional yeast can cut back on excess fat while still delivering a rich, cheesy flavor.
How to Store & Reheat for Later
The Best Way to Store Leftovers
If you have leftovers, store them properly to maintain freshness. Allow the pasta to cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 2 months. Before reheating, let frozen pasta thaw in the fridge overnight for the best texture.
How to Reheat Without Losing Flavor
To reheat on the stovetop, add a splash of milk or broth to loosen the sauce and warm it over low heat, stirring frequently. If using a microwave, heat in 30-second intervals, stirring between each to prevent the sauce from separating. Avoid overheating, as it can dry out the pasta. If needed, top with a fresh sprinkle of cheese or cilantro before serving!
Frequently Asked Questions
What does Espagueti Verde taste like?
Espagueti Verde has a creamy, velvety texture with a mildly smoky, slightly tangy flavor from the roasted poblano peppers and Mexican crema. The fresh cilantro adds a subtle herbaceous touch, while the garlic and onion deepen the richness. If topped with queso fresco or cotija cheese, it adds a delicious salty contrast.
Can I make Espagueti Verde ahead of time?
Yes! You can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. When ready to serve, simply cook the spaghetti and reheat the sauce on the stovetop, adding a little milk if needed to adjust consistency. Assemble and serve fresh!
Is Espagueti Verde spicy?
Traditionally, Espagueti Verde is mild, as poblano peppers have a low heat level. However, spice levels can vary depending on the peppers. If you prefer it spicier, add a serrano or jalapeño when blending the sauce, or sprinkle in red pepper flakes for extra heat. Removing poblano seeds will keep it mild.
What can I serve with Espagueti Verde?
This creamy pasta pairs beautifully with grilled meats like steak, chicken, or pork. For a lighter meal, serve it with a fresh salad or buttered bolillo bread to soak up the sauce. Try it alongside Broccoli Cauliflower Salad for a refreshing contrast.
Can I make this dish vegan or gluten-free?
Absolutely! For a vegan version, replace Mexican crema with cashew cream or a dairy-free sour cream alternative. Swap butter for olive oil and skip the cheese or use a plant-based cheese substitute. To make it gluten-free, use your favorite gluten-free pasta, like rice or chickpea spaghetti.
How do I roast poblano peppers properly?
To roast poblanos, place them directly over an open flame on a gas stove, turning until the skin is completely charred and blistered. Alternatively, broil them in the oven on high for 5–7 minutes. After roasting, steam in a covered bowl for 10 minutes, then peel off the skin and remove seeds.
More Easy Dinner Recipes
Looking for more easy and delicious dinner ideas? Check out these flavorful options:
- Cajun Shrimp Pasta Recipe – A quick and zesty pasta dish for seafood lovers.
- Gluten Free Lasagna Noodles Recipe – A creative twist for pasta lovers with dietary restrictions.
- Traeger Grilled Salmon Recipe – A savory dinner option with perfectly grilled salmon.
Try this Mexican Espagueti Verde Recipe and let us know how it turned out! Did you add your own twist? Leave a comment below with your favorite modifications. Enjoy!
Mexican Espagueti Verde Recipe
Equipment
- Blender
- Saucepan
- Pot
- Oven
Ingredients
Pasta and Sauce
- 400 g spaghetti Use your favorite brand
- 2 large poblano peppers roasted, peeled, and seeded
- 1 cup Mexican crema
- ½ cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 small onion chopped
- 2 tbsp unsalted butter
- 1 cube chicken or vegetable bouillon
- ½ cup milk whole milk preferred
- ⅓ cup crumbled queso fresco optional garnish
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Let them steam in a covered bowl for 10 minutes, then peel, seed, and chop.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a blender, combine the roasted poblano peppers, Mexican crema, milk, cilantro, garlic, onion, bouillon, and butter. Blend until smooth and creamy.
- In a large pan, heat the blended sauce for 2 minutes over medium heat. Add the cooked spaghetti and toss until well coated.
- Simmer on low heat for 1 minute. Top with crumbled queso fresco and garnish with extra cilantro. Serve immediately.